Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Walnuts
To serve
How it's done
Dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Shape the dough into a roll approx. 4 cm in diameter. Cover and chill for approx. 30 mins.
Walnuts
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts, pour in the cream, simmer over a low heat until the caramel has dissolved, reduce for approx. 5 mins. Mix in the honey, remove the pan from the heat, leave to cool.
To shape the biscuits
Cut the roll into slices approx. 1 cm thick, place on a baking tray lined with baking paper.
To bake
Approx. 12 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave the biscuits to cool on a rack.
To serve
Spread a dollop of caramel in the middle of each biscuit, sprinkle with fleur de sel.
| Storage: | Store the biscuits in an airtight container for approx. 3 days. |
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